Seville Orange Marmalade.

Last Saturday I went to my local town market to find some Seville Oranges. If you want to make proper marmalade, then they’re the only ones to use. You can of course use normal oranges, but the taste isn’t the same. To my great relief I managed to find some, and they were 75p per pound, which I thought was rather good. I asked for 4 lb, but ended up with more but was still only charged £3. So this week I’ve been rather busy making my marmalade. I’ve got to go into town again this saturday and I’ll see if they have any more. The season for Seville Oranges is very short and they’re only available in January. I used a tried and tested Delia Smith recipe (I’ve used it many times before) and I thought I’d show you my results. Once the first lot had set, I tried a little (you got to make sure it’s good). There is nothing that compares to homemade marmalade or jam. What I would say is that when you’ve added the sugar and it’s reached a “rolling boil” (boiling fast) then stir it frequently and wear a long sleeved top, as the marmalade spits a bit. And as we all know that boiling jam is rather hot!! Can’t wait for the strawberries to be ready this season, as I’ll be making loads of jam with them

All my Seville Orange marmalade.

All my Seville Orange marmalade.


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2 Responses to Seville Orange Marmalade.

  1. The Ancient One says:

    When i try to make Orange Marmalade mine always come out running and I do what the ball canning book tell me what to do. But it still end up coming out running what can i do? And i called ball and did just as they told me to do

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